⭐Must-Have Products I Use & Recommend!⭐
Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
Disclosure: This post contains affiliate links. If you click and make a purchase, I may earn a small commission at no extra cost to you.
Okay, picture this: It's a sunny afternoon, you've got friends coming over, and the smell of smoky, sweet pork is wafting through the air. But not just any pork – we're talking about Whiskey Peach Pulled Pork Sliders. I remember the first time I tried something similar at a local food fair; the lines were insane, but that first bite? Pure magic. So, I took it upon myself to recreate (and, dare I say, improve) the experience right in my own kitchen. And you can too!
What sets these sliders apart isn't just the unbelievably tender pork (seriously, it practically melts in your mouth), but the combination of the whiskey-infused cooking liquid and the bright, crisp jicama slaw. It's that perfect balance of smoky, sweet, and tangy that keeps you coming back for more. Plus, sliders are just plain fun, right? They're perfect for parties, game days, or, let’s be honest, a Tuesday night when you need a little something special. I messed this up once, you know? Left out the peach because, well, i was out of peach but my brother told me it tasted like sadness, like a funeral on the tongue. Don't do that!
Required Equipments
- Slow Cooker
- Large Skillet
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
Whiskey Peach Pulled Pork Sliders with Jicama Slaw: Frequently Asked Questions
Whiskey Peach Pulled Pork Sliders with Jicama Slaw
Dive into flavor town with these Whiskey Peach Pulled Pork Sliders! Tender, slow-cooked pork, infused with whiskey and sweet peach, topped with a crunchy, refreshing jicama slaw—it's a flavor explosion in every bite.
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 15 minutes
Cook Time: 480 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, lets get that pork ready! Grab your pork shoulder (about 3-4 pounds) and trim off any excess fat. Don’t be shy, we want that flavor to really penetrate!
- In a large bowl, whisk together 1/2 cup of your favorite whiskey, 1/4 cup of peach preserves (or jam), 2 tablespoons of apple cider vinegar, 1 tablespoon of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of cayenne pepper (if you like a little kick!), salt, and pepper to taste. This is your flavor bomb, so make sure it tastes amazing!
- Place the pork shoulder in a large resealable bag or a non-reactive container. Pour the whiskey peach mixture over the pork, making sure it's fully coated. Seal the bag or cover the container and marinate in the refrigerator for at least 4 hours, or preferably overnight. The longer, the better!
- Now, lets cook that pork. Remove the pork from the marinade and sear it on all sides in a large skillet over medium-high heat. This step is crucial for developing a rich, deep flavor. Don't skip it!
- Transfer the seared pork to your slow cooker. Pour the remaining marinade over the pork, then add 1 cup of chicken broth. Cover and cook on low for 8-10 hours, or on high for 4-5 hours, until the pork is fork-tender and easily shreds.
- While the pork is cooking, let's prep the jicama slaw. In a medium bowl, combine 1 medium jicama (peeled and julienned), 1/2 cup shredded carrots, 1/4 cup chopped cilantro, the juice of 1 lime, 1 tablespoon of apple cider vinegar, 1 tablespoon of honey, and salt and pepper to taste. Toss everything together and refrigerate until ready to serve.
- Once the pork is cooked, remove it from the slow cooker and let it rest for about 10 minutes before shredding it with two forks. Discard any excess fat. Trust me, this pork is so tender, it will fall apart with barely any effort!
- Now, the fun part: assembly! Lightly toast your slider buns (brioche buns are my personal fave). Pile a generous amount of the whiskey peach pulled pork onto each bun, top with a heaping spoonful of the jicama slaw, and serve immediately. I like to add a little extra drizzle of the cooking liquid on top. Don't tell anyone!
- Got any cooking liquid left? Don't toss it! Simmer it in a saucepan until it is thicker. This is liquid GOLD!
📝 Notes
- For an extra smoky flavor, add a few drops of liquid smoke to the marinade.
- If you don't have peach preserves, you can use apricot or fig preserves instead.
- Adjust the amount of cayenne pepper to suit your taste.
🍎 Nutrition
Calories: 350 kcal
Protein: 25 g
Fat: 15 g
Carbohydrates: 30 g
Fiber: 3 g
Calcium: 50 mg
